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There is no mystery to Thai cooking. Keeping things simple and adjusting to personal taste seems to be the best way of finding that perfect balance of the five taste senses [spicy, sweet, sour, salty, and bitter] in Thai cuisine.

As a default mode, deciding what to eat or recipes I would like to write, French cuisine always comes to mind. Something fresh with vibrant flavors has recently been my thought process lately. Shrimp in an aromatic coconut broth was the right choice for a dusky evening dinner.

It’s nearly July and the peas in the garden are bountiful. The cool summer weather has been good on the spring season vegetables that got a later start than usual. Tender sugar snap peas are a nice contrast to the typical snow peas that are so commonly used in Asian food, and make a visually striking accompaniment.